Umai Japanese Restaurant
PASSTuesday, November 13, 2018 at 7:41 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Employee cutting raw chicken on small cutting board over worn wooden table- Raw chicken extends over side of cutting board coming in contact with worn wood. Provide adequate area for preparation
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
No evidence of employee at sushi station washing hands or changing gloves at time of inspection- Reviewed
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
At the time of the inspection knowledgeable person in charge not available. Employees unable to answer food safety questions or adequately answer questions regarding establishment. Review procedures with PIC when CFPM is not available
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-8-103.12
Conformance w/ Approved Procedures
At the time of the inspection employee preparing sushi- No evidence of PH testing conducted for sushi rice 10/05/18 Testing of sushi rice must be conducted and logged in HACCP No evidence of lab testing for PH of sushi rice in HACCP plan- Provide
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Multiple squeexze bottles with no labels- Provide
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
05-4-302.12
Food Thermometers Provided
No thermometer available at time of inspection- Provide
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
Utensils stored in water- Discontinue
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Multiple in use wiping cloths on counters throughout
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.